Chicken in Caper Sauce

Alcaparrado de Pollo

Preparation info
  • 4

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This dish, like the Almendrado, is almost entirely Mediterranean with only one major New World ingredient—in this case, the pumpkin seeds replacing the almonds that would have been used in Moorish and Spanish cooking. I originally learned the dish from the Oaxacan cooking teacher Maria Concepción Portillo de Carballido.



Crumble the saffron into the chicken stock and let steep a few minutes.

Heat 2 tablespoons of the vegetable oil in a medium-size skillet until very hot but not quite smoking. Add the pumpkin seeds (carefully, since they tend to pop violently as they hit the hot oil). Cook, stirring constantl